Soy Sauce Eggs Recipe
These soy Sauce Eggs soak boiled eggs in a soy sauce-based marinade to give you a satisfyingly salty and sweet snack, appetizer, or topping.
Ingredients
- 8 large eggs
- 1 1/2 cups soy sauce
- ½ cup water
- 2 tablespoons rice wine vinegar
- 1 tablespoon sugar
- 3 smashed garlic cloves
- ½ teaspoon crushed red pepper flakes
Instructions
- Gently add the eggs to a medium-sized pot of boiling water and cook for 6 minutes. Turn the heat off, cover the pot, and cook for an additional 6 minutes.
- Immediately transfer the eggs to a container with ice water and chill until cool. This takes about 4 to 5 minutes.
- In the meantime, whisk together the soy sauce, water, vinegar, sugar, garlic cloves, and red pepper flakes in a medium-sized bowl and set it to the side.
- At this stage, carefully shell the eggs and add them to a container.
- Pour the soy sauce mixture over top of the eggs ensuring they are completely submerged. If not, I usually add on 3 to 1 soy to water mixture until they are.
- Cover and place in the refrigerator for 6 to 24 hours. Remove the eggs and keep in a container for up to 3 weeks. Feel free to use the leftover soy mixture for another batch.
- Slice and garnish with optional sesame seeds and sliced green onions.
Notes
One of the things I love most about this soy sauce egg recipe is that it’s completely flexible. Look at it like a blank slate. Adjust the flavors in the marinade by using a 1:1 mix of light soy sauce and dark soy sauce. Then, add whole aromatics or chili peppers for complexity, or replace the vinegar with mirin if you’re aiming for a Japanese-inspired flavor.
Boil the eggs to your preferred doneness: I like to hard-boil my eggs for approximately 12 minutes to firm up the yolks. If you like jammy yolks (AKA medium-boiled eggs), boil the eggs for 8 minutes before transferring them to the ice bath.
Fully submerge the eggs in the marinade: If they aren’t entirely submerged, add another 1/2 cup of soy sauce and water to the container (maintain the 3:1 soy to water ratio).
Marinate the eggs for a minimum of 6 hours: The minimum 6-hour soak will give the eggs an outstanding balance of flavors and a nice brown tint, but I always recommend leaving them in the marinade for as long as you can to develop even deeper flavors (leave them for up to 24 hours). If you're in a rush, you might get away with a quick 4-hour soak, but the eggs won’t be as flavorful.
Reduce your food waste by reusing the marinade: Once the eggs are removed, I’ll transfer the extra liquid to an airtight container and keep it in my fridge for up to 1 week. It comes in handy when I need another batch of marinated eggs!
Make-Ahead: The eggs can be left to soak in the marinade for 6 to 24 hours. After marinating, the sliced eggs can be kept covered and refrigerated for up to 1 day before serving.
How to Store: The soy sauce-marinated eggs can be covered and stored in the fridge for up to 3 weeks.
Nutrition
Calories: 71kcalCarbohydrates: 2gProtein: 6gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 164mgSodium: 468mgPotassium: 78mgFiber: 0.1gSugar: 1gVitamin A: 245IUVitamin C: 0.1mgCalcium: 27mgIron: 1mg